Mini Pumpkin Pies

These adorable mini pumpkin pies are the perfect single-serving treat for fall gatherings.

70 min Serves 12 Medium American

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These mini pumpkin pies start with a homemade pie crust pressed into muffin cups. A classic pumpkin filling is poured in and baked until set. After cooling, they're topped with whipped cream for a delightful bite-sized dessert.

Directions

Preheat your oven to 350°F and lightly coat a 12-cup muffin pan with nonstick cooking spray.

On a floured surface, roll out the pie dough to about 1/8 to 1/4 inch thick. Using a 3 1/2-inch cookie cutter or wide-mouth lid, cut out 12 circles. Press each circle into a muffin cup, shaping the dough up the sides.

In a large bowl, beat the eggs. Add the vanilla, sugar, cinnamon, ginger, cloves, and salt, and whisk until combined. Stir in the pumpkin puree, then gradually whisk in the evaporated milk until smooth. Divide the filling evenly among the muffin cups.

Bake for 30 to 40 minutes, until the filling is set. To test, insert a knife into the center; it should come out clean.

Let the pies cool in the pan for 10 minutes. Run a knife around the edges, then transfer them to a wire rack to cool completely, about 3 hours. Top with whipped cream before serving.